Sunday, February 8
Raw Cashew Butter
I returned from California with a new love. Organic raw cashew butter. But, I cant find raw style butter here, every brand i have seen always uses toasted nuts but in my opinion the raw cashew butter tastes much smoother and silkier. Since then I have been buying various nut butters from our local organic store at quite a hefty price and Im realising it doesnt bloody last long. We use it every day; stirred into the boybeans rice porridge, on toast or bread and in smoothies. Its luxe. So after buying just one too many jars of the stuff (the cashew, brazil and almond mixed butter is grreat too), I was inspired to make some.
I got as far as the cashew bin with bag in hand before i realised i had a serious problem. How to transform it from a nut to something paste like? We have a food processor, but lets just say, a Cuisinart its not. I bought it for 20 bucks and it chops the bottom 1 cm of the load. Thats it. Lots of poking with a wooden spoon required. Useful. Not. Bugger. For a foodie it was a serious error made on the run, I wasnt in the mood for spending money and fooled myself into thinking it would do the job. Damn. Now Im stuck with a half arsed machine that i cant bear to replace.
So i left the idea (too hard basket) until i read Naturewitches' post about her new machine. I was inspired all over again and just kind of casually said to Simon, "Hey, do we have anything we can make nut butter with? I want to make some cashew butter but the blender's just going to burn its motor if i use that?" Hmm, maybe i should burn out the motor.
"Sure, we have a manual stone mill for flour and nuts in the pantry"
Cohabiting with someone who lived through Glastonbury and Woodstock has its advantages!
So i got it out, worked it out, and set to work outside in the cool of the morning turning the handle until all the nuts resembled a fine greasy meal.
I decided against adding more oil to combine it into a wetter, sloppier consistency, I just pressed the meal into the jar as it wasnt grainy at all. The texture is firm but silky smooth and spreadable.
So in half an hour yesterday morning, a kilo of raw organic cashews got turned (literally) into this. It tastes divine, so fresh.